We noticed that you're using an unsupported browser. The TripAdvisor website may not display properly.We support the following browsers:
Windows: Internet Explorer, Mozilla Firefox, Google Chrome. Mac: Safari.

“Living Lyonnaise”

Cafe Boulud Toronto
Reserve with OpenTable
Cafe Boulud Toronto is not available through our online partner for your requested time.
The time you selected has already passed.
Ranked #142 of 10,148 Restaurants in Toronto
Certificate of Excellence
Price range: $32 - $51
Cuisines: French, International
More restaurant details
Restaurant details
Dining options: Breakfast, Late Night, Reservations
Dining style: Casual Elegant
Neighborhood: Old Toronto
Cross street: Bay & Yorkville
Transit: Bloor Subway station
Description: Located in the flagship Four Seasons Hotel Toronto, Café Boulud, by Chef Daniel Boulud, serves a soulful menu deeply rooted in French tradition, set in the style of a lively French brasserie, and inspired by Chef Daniel's family's meals in Lyon. The kitchen boasts a gleaming rotisserie-the only one of its kind in downtown Toronto-with both vertical and horizontal spits allowing for simultaneous cooking of meat, poultry, fish and vegetables. The menu features the best French classics, as well as unexpected items inspired by Chef Daniel's curiosity and love for travel. The playfully retro-modern restaurant designed by Martin Brudnizki, located in the iconic Yorkville neighborhood, includes a dining counter and private dining room for up to eight guests. The dining room is warm and comfortable, defined by a wraparound bar and intimate, low-banquette seating.
Reviewed August 16, 2018

The dinner I had last week at Café Boulud, the iconic Daniel Boulud restaurant at Toronto’s Four Seasons Hotel, truly embodied the essence and ideals of Lyonnaise cooking and eating!! – a style that focuses on intensity of sensuous gratification with an acceptance that it is our inherent nature to indulge, and therefore delivers on this, rather than playing the pretense of permanent calorie-counting and ultimately leaving us with a chronic yearning for more! However, this indulgence does not slump to an “all-you-can-eat” tactic, but instead, instigates fulfillment through complex methods of combining and extracting from ultimate ingredients, regardless of how rich they might be! Indeed, the next day was mostly a “salad” day for me, but the memory of what I savoured on this night, as well as knowing that I could eventually repeat the experience, in fact, makes it easier to enjoy a low-cal salad!
Some of the aforementioned attributes were present right from the opening bread/butter standard! Along with butter, came the option of chive accented sheep’s ricotta cheese, that had room-tempered butter consistency, adorned with a puddle of olive oil in its center! As expected in a place like this, the contrasting bread textures were impeccable! – a very crispy crust, with a light, airy center, that when broken off, felt more like peeling than tearing!
My first course was a classic steak tartare. Prepared tableside, you can watch the delicious shallots, egg yolks, sauces and garnishes being mixed into the beef, for just the right duration. Accompaniments of toast, thin, waffled potato wedges and hearts of lettuce with an aioli-tasting stripe and capers, act as mini platforms to top with, or dip into the tartare!
The next course was the highlight for me! – a quenelle de brochet, essentially a pike soufflé, which was as ethereal as you’d expect it to be! It was placed in a divine, piping hot, cognac, lobster crème sauce, with floating pungent mushrooms!! On one hand this sauce was so delicate yet felt so satiating!!This dish was quite reminiscent of the lavish and sophisticated style of Boulud’s mentor, Paul Bocuse! It went so perfectly with my cocktail, which also featured cognac, as well as Cointreau and fleur d’oranger. These hints of orange added yet one more, subtle dimension to this highly exquisite experience!
For dessert, I felt that the menu’s strawberry pavlova would balance things off beautifully, and I think I was right! Masterful Executive Chef, Sylvain Assié enjoys picking fresh strawberries, and apparently this dessert proves that he knows how to put them to good use! This was not your average homemaker’s pavlova, of which I’ve had some delectable samplings! Here, the customary whipped cream was replaced by two contrasting creams housed inside a crunchy meringue dome! One was a rich vanilla bean crème, where one can get that all too elusive genuine vanilla fix, and the other was a gianduja ganache, where the indirect hint of hazelnut added yet another facet to this collage of flavours!! This juxtaposition of multiple creams amidst meringue is seemingly inspired by a Lyonnaise classic, the supreme gateau marjolaine, invented by Bocuse’s teacher, Fernand Point! The dome was decorated with slivers of refreshing crystalized mint and surrounded by a soothing strawberry syrup, which was a marvelous balance to the compressed strawberries (there were also rhubarbs) that helped make this dessert a benchmark for all pavlovas!!
The service was amicable, displaying great teamwork! And it was a nice touch when the bartender delivered my cocktail personally!
Pumpkin-coloured leather banquettes with a somewhat contemporary version of those classic French globe lamps gave a cozy, comfortable ambiance!
It feels luxurious and uplifting when “living Lyonnaise” and based on this experience, I’m ready and eager to live it more often!!!

Date of visit: August 2018
Thank Yuval-Fichman
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Write a ReviewReviews (627)
Traveler rating
Traveler type
Time of year
Language

35 - 39 of 627 reviews

Reviewed August 12, 2018 via mobile

First , I won’t come back d bar forever.

Because.....

2014-7-31 I went to d bar with had my drink Yorkville affair, that was a beautiful drink until I ordered again yesterday, my heart was broken.

They change bartender.

Taste bad very bad especially bad.

Show you my old pictures my Yorkville affair
......

8-9 pictures

I won’t come back forever.

Date of visit: August 2018
1  Thank 20,130,124
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed August 2, 2018

Get a full roast chicken for your guests and pair it with their frites. Food is excellent. Cobb salad also amazing.

Date of visit: June 2018
Thank Susie J
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed August 1, 2018

My husband and I stayed at the Four Seasons and had breakfast at Cafe Boulud. Great coffee, delicious omelette and traditional breakfast. To die for blueberry muffins! Seriously, have a muffin. Best muffin I've ever had.
Excellent service.
Would definitely return.

Date of visit: July 2018
    • Value
    • Service
    • Food
Thank flapi
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed July 23, 2018

if you want duck confit, steak tartar, fresh oyster with red wine sauce, you come to the good place, even though the service staff is luck of the draw depends where you sit, the chef is of good skill, not Four Season standard we were expecting, but real good ingredients with good portion.

Date of visit: July 2018
    • Value
    • Service
    • Food
Thank oc8892016
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.

Travelers who viewed Cafe Boulud Toronto also viewed

 

Been to Cafe Boulud Toronto? Share your experiences!

Write a Review Add Photos & Videos

Owners: What's your side of the story?

Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.

Claim Your Listing